Bread Machine Pizza Crust |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I'm adding this recipe for the benefit of friends and family because I have this recipe memorized! This is based on Laura Brody's recipe from her book, Bread Machine Baking. This one is customized for the Panasonic/National. I also didn't divide the dough into 2 pieces - I simply use the entire dough to make a thick-crusted pizza that fits the dimension of my pizza stone. Ingredients:
1 teaspoon sugar |
2 teaspoons salt |
1/4 cup cornmeal (plus another tablespoon for dusting pizza paddle or cookie sheet) |
3 tablespoons whole wheat flour |
3 cups unbleached white flour (made from hard wheat) |
1 1/4 cups water (plus an additional 1 or 2 tablespoons if the mixture looks dry and crumbly after the first 10 minute) |
2 tablespoons olive oil |
1 tablespoon yeast |
Directions:
1. Place all ingredients in the bread machine in the order recommended by the manufacturer.
2. Program the machine for the dough setting and press start.
3. After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
4. If you have a pizza stone or tiles, place them on the middle rack of the oven.
5. Preheat the oven to 450 degrees farenheit.
6. Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
7. Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
8. Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
9. Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
10. Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
11. Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
12. Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
13. Serve hot.
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